Rhubarb Chutney

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Once upon a time I thought that this was Celery. Red Celery.

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Then the Food Network told me that it had its own name; Rhubarb.

When you grow up in a household that serves Macedonian food 100% of the time, you kinda don’t find out about these other foods until you start driving. Or start watching the Food Network. We didn’t have The Cooking Channel back then.

Random: My cousin, Gerry, and I watched the Food Network once for 12 hours straight. Once we finished with that, we started watching The Godfather – I, II, and III.

Where was I going with this?

Oh right. The Red Celery. Sounds like a movie title. :)

Usually by this time of year rhubarb is everywhere. But this year, for whatever reason, it came a bit late in this part of the country. I was on the hunt for rhubarb for three weeks. I went to three different farmer’s stands and none of them had it. For the love of food, all I wanted was just a few stalks of rhubarb!

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Finally last week there it was in a big brown box, sitting there lookin’ all red and pretty. The owner of the stand gave me a discount on it because he remembered me from the other times that I came to see him for this veggie. :) or fruit. (scratching head) Which one is it?

Rhubarb Chutney

(inspired by Martha)

Makes 2 cups

You will need:

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 pound rhubarb, cut into 1/2-inch pieces
  • 1/2 cup raisins
  • 1/4 cup packed light-brown sugar
  • 1/8 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 tablespoon red wine vinegar

Directions:

  • Heat oil over medium heat.
  • Add onion and cook until softened; 5 minutes.
  • Mix in the rhubarb, raisins, sugar, ginger, and cinnamon.
  • Cook over medium heat, stirring occasionally for about 6 minutes, or until rhubarb begins to break down.

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  • Stir in the vinegar and remove from heat.
  • Serve it with some pork! YUM!

 

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Comments

  1. says

    Great recipe Kate! May have to make it tomorrow – even though we’re having pulled pork with bbq sauce… Red celery. As soon as Connie finishes listening to Car Talk I’m going to share the funny :-)

  2. says

    This chutney looks fantastic. I also have not had good luck in finding any rhubarb. This week I will look some more. Love The Godfather movies and I’ve also watched them back to back (before the kids):)

  3. says

    Always reminds me of red celery too, rainbow chard as well :) Love this recipe and I have been seeing these babies at our markets…funny with the fruit or vegetable, in the US it is classified as a fruit but elsewhere I think a vegetable? Well these pretty babies get around anyway :)

  4. says

    I used to think that people only ate rhubarb because they had to… then I tried it, for real and gave it a good chance, and it was darn good! I just don’t think that I’d had it prepared well before. I haven’t taken the plunge and made anything myself yet, but I think this is my year!!

  5. says

    Hahahhaha it was the same for me, we had 100% Serbian food until we came here and than we decide to try something else :)
    I love this recipe :) looks so yummy! Thanks for sharing Kate :)

  6. says

    Yum! Wish I’d come across this a couple of hours earlier; I just made a rhubarb dressing, and am sure this chutney would also have been super spectacular with the chicken I grilled! Yay for Red Celery season!

  7. says

    Haha you are funny about red celery, but that was once upon a time. In my case it’s VERY recent. LOL. You are right – I grew up with Japanese food and even I came here I only cook Japanese food (except for few western food). Until I started blogging and rhubarb in season, I really didn’t know it wasn’t red celery. Your chutney looks amazing. I only wish I know what it tastes like. I believe you, it looks great with the pork…. YUM!

  8. says

    I completely get sucked into Food Network all the time, sometimes even if I don’t like a show, I leave it on….crazy! The chutney looks wonderful, now I have something to do with my extra rhubarb!

  9. says

    Arrrrgh… Kate!!! I have been wanting to try a rhubarb chutney all spring and finally gave up looking for a recipe. This morning, I cooked up the last of my rhubarb with some blueberries and strawberries to mix with yogurt and ice cream or put in smoothies. I wish I had seen this before I did that. I would have given it a try. hmmmph. I will have to remember this for next spring.

  10. says

    I’m dreading the June FFwD recipe that calls for rhubarb because I’ve never seen it here in Puerto Rico. Between your chutney and all those strawberry/rhubarb pie recipes I’m super curious.

  11. says

    That chutney looks wonderful!
    I absolutely understand you about the “other” foods. It was the same for me. Then, one day I got a CSA subscription and started getting all those “weird” veggies. The first time I saw kale, I had to google to figure out what it was… now I cook all the time with it. It just seems so strange when I go back home, and they wonder what I’m talking about :)

  12. says

    I love this recipe! My husband loves rhubarb, and since it’s only around for a short period of time, I always end up making desserts with it. I love the idea of making something more on the savory side. Great idea!

  13. says

    So so good. I’ve been looking for a way to pop my rhubarb cooking cherry…something easy and yummy. I’m thinking you’ve just sorted me :) Thanks for sharing!

  14. says

    Yay! I was hoping you’d post this one. I can’t wait to give it a try. :) It looks delicious. Now I just need to find my local farmer’s market.

  15. says

    It does look a little like celery but I never noticed ;). My grandmother had rhubarb in her garden and I ate tons when I was a kid! Didn’t see any here yet either. Your chutney sounds really good, anything with rhubarb sounds good :P.

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